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Saturday, September 26, 2009

Salmon Chowder - San Juan Islands Sunset - Pink Saturday

Sunset on the San Juan Islands as seen from the shore of Puget Sound in Bellingham, Washington.

Ahoy, me hearties! Beware. This simple soup is a gift from Scandinavian immigrants who settled in the Pacific Northwest. This chowder, or a version of it, came with them. Fortunately, their recipes were passed on to us. This recipe utilizes a handful of ingredients to make an amazingly flavorful soup. It begins with a fish stock. I make mine from shrimp shells, the recipe for which can be found following the chowder recipe. It's simple to do, but if that seems too much work, dilute 1-1/2 cups bottled clam juice with 2 cups of water and proceed with the recipe. Once all the vegetables have been chopped, the soup will be table ready in 30 minutes. This is typical of the soups that are made on the San Juan islands. Easy, fast and flavorful. If you have an aversion to cream, replace it with half and half or whole milk. It will lack the richness of the real thing, but the chowder will still be delicious. I really hope you'll try this one. It's delicious and hearty enough to serve as a main course.

Directions:1) Melt butter in a 5 to 6-quart stock pot. Add onions and saute until soft. Stir in flour and cook for 1 to 2 minutes. Add potatoes and fish stock. Bring to a boil. Reduce heat, cover pot and simmer for 20 minutes, or until potatoes are tender.2) Add the salmon and cook for 2 minutes longer. Add cream, wine, and salt and pepperto taste. Simmer until just heated through. If using, stir in dill or parsley. Yield: 4 to 6 servings.

To make fish stock from shrimp shells: Place fresh or frozen shells from 2 to 3 pounds shrimp in a large pot. Add 10 cups water and bring to a simmer over high heat. Reduce heat to low and simmer gently for 5 minutes, skimming off any foam that rises to surface. Strain through a fine sieve and set aside. Stock may be frozen.

They post is being linked to Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Mary-I thought I left this comment yesterday, but I did not see it. I saw your header over at Maria's Colour Me Happy. Congrats and I agree with her. You are single handedly filling up my recipe file--can't wait to try the cupcakes! Thanks again!

Ohmygosh ... the view is spectacular and your chowder is one methinks I might actually take time to cook. Thanks so much and have a lovely weekend. I missed Beverly's deadline so I'm not on the 'official list' but I did share PINK today for the third time.Hugs and blessings,

Wow, that sunset is so pretty, I lived in Bothell for two years back in the early 80's and loved it. Washington is a gorgeous state. The chowder looks do good, will give it a try, thankyou so much Mary, Happy Pink Saturday girlfriend, Char

O, dear Mary...now I love you..and I love most of your recipes but...you lost moi at "fish stock". Whew...I've never, in my life, heard of it. And, I will say right up front, I don't care for fish. So this is one recipe I will let others enjoy and I'll make another of your great recipes..:)hugs, bj

OMG!...chowder and sunsets..wow!Both delicious, Mary!thank you so much...expect i'll be running to the seafood mkt in a few! I'm in the mood for a good chowder!Great PS post.thanks for stopping by!gypsy

You always have the most beautiful picture to go with your yummy recipes. This one sounds very good. I don't care for clam chowder, not liking clams very much, but I do love salmon. Happy Pink Saturday and thanks for another delicious recipe!

Mary,Beautiful sunset!Thank you visiting me and your sweet comments! I just love that I have found your blog with soooo many wonderful recipes..we are salmon lovers and I can't wait to try your salmon chowder! We love chowders too..I never considered combining them! Your blog is beautiful and I'm a new follower! Thanks again and Happy Pink Saturday! Sonia/Miss Bloomers

Mary, this is a beautiful sunset. I feel as if I'm right there on the shore of the San Juan Islands. I love that part of our country. And the clam chowder looks yummy. What a perfect combination. Thanks for the visit to Hyacinths. If you have time stop by my Pink Saturday post on the QCI. I am spotlighting some unusual Quimper pottery. ~ Sarah

Hi, Mary,That sunset is breathtaking and the salmon chowder is making my mouth water. It looks so delicious. You always have something wonderful to share with us. Happy Pink Saturday to you and thank you for stopping by Bunny Cottage for a visit. Vicki

Thanks for visiting on Pink Saturday...the sunset picture is so beautiful and the chowder sounds even better...it's still pretty warm here in Texas so the chowder recipe will go into the "Try This" file until cooler days...Have a Pink Week from start to finish. LaVerne in Texas

What a lovely chowder! I would never have thought to use salmon. I have just recently started making my own shrimp stock - by just tossing the shells in the small slow cooker when I peel the shrimp. I love getting a second purpose out of an ingredient!

Thank you for the recipe. On a side note, I went to get pumpkin for the cupcake recipe and two stores told me there is a shortage! I did finally find it and bought four cans. The happy ending will be my cupcake baking tomorrow morning.

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